 3-2-1 question, Newbie question, I know |
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Grilling & Barbecuing Discussion
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 Jun 11 2009, 08:54 AM
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#1
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Advanced Member  Group: Grill Mates Posts: 32 Joined: 10-June 09 From: Carlsbad, CA Member No.: 7,236  |
My background - I've done a ton of grilling and smoking but it's all been trial and error. Some great results, some OK. Using 3-2-1, is the final hour back in the smoker unwrapped or is it on the grill to carmalize the outside? I did this recently and the ribs, which were nice and juicy coming out of the foil, ended up a bit dry after grilling. I obviously grilled them for too long, but I didn't grill them for an hour! Thanks for your responses.
Gary |
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Jun 11 2009, 10:14 AM
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#2
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 Advanced Member Group: Moderators Posts: 8,063 Joined: 29-December 05 From: Hang'n on the Jersey Shore Member No.: 640 |
QUOTE (gng @ Jun 11 2009, 09:54 AM)  My background - I've done a ton of grilling and smoking but it's all been trial and error. Some great results, some OK. Using 3-2-1, is the final hour back in the smoker unwrapped or is it on the grill to carmalize the outside? I did this recently and the ribs, which were nice and juicy coming out of the foil, ended up a bit dry after grilling. I obviously grilled them for too long, but I didn't grill them for an hour! Thanks for your responses. Gary Gary, The final hour IS in the smoker. Those (like myself) that use the grill just do it for a few minutes, just to caramalize the sugars in the sauce. If you placed the ribs on your grill (even indirectly) for an hour - that's why you ended up with dried out meat. If you are smoking babybacks (vs spares), you do have to cut the 3:2:1 down by some. These "less meaty" ribs cook much more quickly than the spare ribs. I shave almost two hours off (two unfoiled, one hour foiled, half hour unfoiled) all IN the smoker. Then 8-10 minutes on the grill where I apply my sauce. Mike -------------------- "Grill yer Steaks and Smoke dem Ribs"
BBQ SOURCE STORE - Grill Parts and Accessories: CLICK HERE 2007 Costco Signature 720-0432 (Nexgrill origin) Searing IR Burner, Rear IR Burner, 4 SS Main Burners, Side Cast Brass Burner, Oven -------------------------------------------------------------------- 2008 Kenmore Upright Electric Smoker, 1500BTU -------------------------------------------------------------------- 2007 Portable SS LP Grillware Tabletop Grill, 12,000BTU 2000 Weber "Go Anywhere" Charcoal Grill -------------------------------------------------------------------- Custom (Self-Made) Stainless Steel Rack, Raised Platform GriddleQ (from right here at the Source Store)! Pizza Kiln Shelf 16" Stones 304 Stainless Steel Wiener Wagons -------------------------------------------------------------------- Accessory for Cleaning, Setup, Grill Covering, etc. (Wife) Help support the BBQ Source Forums Click here to make a donation |
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Jun 11 2009, 12:00 PM
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#3
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Advanced Member Group: Grill Mates Posts: 32 Joined: 10-June 09 From: Carlsbad, CA Member No.: 7,236 |
QUOTE (cuskit @ Jun 11 2009, 08:14 AM) Gary, The final hour IS in the smoker. Those (like myself) that use the grill just do it for a few minutes, just to caramalize the sugars in the sauce. If you placed the ribs on your grill (even indirectly) for an hour - that's why you ended up with dried out meat. If you are smoking babybacks (vs spares), you do have to cut the 3:2:1 down by some. These "less meaty" ribs cook much more quickly than the spare ribs. I shave almost two hours off (two unfoiled, one hour foiled, half hour unfoiled) all IN the smoker. Then 8-10 minutes on the grill where I apply my sauce. Mike Thanks, makes total sense. |
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Jun 11 2009, 01:31 PM
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Advanced Member Group: Moderators Posts: 8,063 Joined: 29-December 05 From: Hang'n on the Jersey Shore Member No.: 640 |
QUOTE (gng @ Jun 11 2009, 01:00 PM) Thanks, makes total sense. Check out these: Unfoiled
Foiled
Grilled
Served
Mike -------------------- "Grill yer Steaks and Smoke dem Ribs"
BBQ SOURCE STORE - Grill Parts and Accessories: CLICK HERE 2007 Costco Signature 720-0432 (Nexgrill origin) Searing IR Burner, Rear IR Burner, 4 SS Main Burners, Side Cast Brass Burner, Oven -------------------------------------------------------------------- 2008 Kenmore Upright Electric Smoker, 1500BTU -------------------------------------------------------------------- 2007 Portable SS LP Grillware Tabletop Grill, 12,000BTU 2000 Weber "Go Anywhere" Charcoal Grill -------------------------------------------------------------------- Custom (Self-Made) Stainless Steel Rack, Raised Platform GriddleQ (from right here at the Source Store)! Pizza Kiln Shelf 16" Stones 304 Stainless Steel Wiener Wagons -------------------------------------------------------------------- Accessory for Cleaning, Setup, Grill Covering, etc. (Wife) Help support the BBQ Source Forums Click here to make a donation |
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Jun 12 2009, 10:21 AM
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#5
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Member Group: Grill Mates Posts: 29 Joined: 22-April 09 From: Sacramento, CA Member No.: 6,677 |
QUOTE (cuskit @ Jun 11 2009, 11:31 AM) Check out these: Unfoiled
Foiled
Grilled
Served
Mike wow those ribs look good...if youre in the neighborhood...can you stop by on the 20th to help me out... |
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Jun 13 2009, 10:57 AM
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#6
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 Advanced Member Group: Grill Masters Posts: 1,279 Joined: 20-May 07 From: Georgia Member No.: 2,626 |
QUOTE (cuskit @ Jun 11 2009, 02:31 PM) Check out these: Unfoiled
Foiled
Grilled
Served
Mike You didn't post the empty plate, Mike! lol -------------------- Ultimate $500 setup:
Uniflame Gold (avatar) Ultra Sear IR Masterbuilt digitially controlled smoker Formerly owned and returned: Sears Crossray IR (couldn't get it started) Weber One Touch Silver (charcoal doesn't fit my lifestyle) Fiesta Blue Ember (warped/melted all burners) CB TEC (low temps) CB H20 electric smoker (sold) |
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